Ambrosia Salad - cooking recipe

Ingredients

1 can crushed pineapple (20 oz., with juice)
1 box orange jello (6 oz.)
2 c. buttermilk
1 (8 oz.) Cool Whip
1/2 c. chopped pecans
1 c. flaked coconut

Preparation

Combine pineapple and jello in saucepan.
Heat just until jello is dissolved. Remove from heat and stir in buttermilk, coconut and pecans. Fold in Cool Whip. Pour into a 13 x 9-inch pan. Chill until firm.